Neighborhoods

New Orleans neighborhoods are where the culture and creativity of the Crescent City come to life. From the historic French Quarter to the elegant Garden District to the music-filled Marigny- there is great food, music...more

About New Orleans

New Orleans is a magical place with a unique culture and way of life. Explore our about New Orleans pages to learn more about the city in preparation for a trip you'll never forget!...more

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Festivals

It is said that New Orleans residents should have five good costumes ready to go at any given time. Celebration is at the core of the New Orleans' experience, and to get a true taste of the city, every visitor should...more

Nightlife

New Orleans has many distinct neighborhoods that offer nightlife options from incredible live music on Frenchmen Street to intimate cocktails just a neighborhood away. Harrah's Casino caters to the high rollers at heart...more

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New Orleans Cocktails

In New Orleans, a great drink is just as important as a great meal- and great music for that matter. Check out our list of New Orleans libations and the bars, pubs and lounges where they can be enjoyed....more

Traditional New Orleans Foods

Familiarize yourself with these dishes and be well prepared to savor forkfuls of the culture, tradition and recipe perfection that have earned New Orleans its culinary legacy....more

Method of Preparation: In a small bowl combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds; then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in a paper towel to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.

Method of Preparation: Chop garlic clove very finely with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil. Add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring cup). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.

When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.

Method of Preparation:Combine all ingredients together and whisk until well incorporated.Drizzle 2-3 tsp of dressing over your salads.

To Plate - Mix lobster with the basil aioli. Use a 2 inch diameter round metal mold to build the salad from lobster up. Place lobster, greens, citrus and then caviar, and drizzle with citrus vin to top.